Gingerbread Brownies

Dense, chewy brownies infused with classic gingerbread spice.

These Gingerbread Brownies are the perfect fusion of two beloved desserts: the rich, fudgy texture of brownies and the warm, spiced flavor of traditional gingerbread. Made with molasses, brown sugar, and a cozy blend of ginger and cinnamon, these bars are perfect for holiday baking or anytime you’re craving something festive and comforting.

Whether you’re adding them to a holiday dessert tray or serving them with a cup of tea on a chilly evening, these brownies are an easy, one-bowl treat you’ll want to make all season long.

Why You’ll Love This Recipe

• Classic gingerbread flavor meets fudgy brownie texture
• Easy one-bowl prep—no mixer required
• Great for Christmas parties or edible gifts
• Can be made in a 9×9 or 9×13-inch pan
• Freezes well for make-ahead holiday baking
• No chocolate—perfect for spice lovers

Ingredients

• 1 cup (2 sticks / 227 g) unsalted butter, melted
• 1½ cups (300 g) light brown sugar, packed
• 2 large eggs, room temperature
• 2 tablespoons molasses
• 1 teaspoon vanilla extract
• 2½ cups (312.5 g) all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• Confectioners’ sugar, for dusting

Instructions

1. Preheat Oven:
   Preheat your oven to 350°F. Line a 9×9-inch baking dish with parchment paper and set aside.
2. Mix Wet Ingredients:
   In a large mixing bowl, stir together the melted butter and brown sugar until well combined. Add the eggs, molasses, and vanilla extract; mix until smooth.
3. Combine Dry Ingredients:
   In a separate medium bowl, whisk together the flour, ginger, cinnamon, baking powder, and salt.
4. Make the Batter:
   Gradually add the dry ingredients to the wet mixture, stirring just until no dry flour remains.
5. Bake:
   Spread the batter evenly into the prepared baking dish. Bake for 30–35 minutes (25–30 minutes for a 9×13-inch pan), or until the edges are set and the center no longer jiggles.
6. Cool & Serve:
   Let the brownies cool completely in the pan. Once cooled, dust with confectioners’ sugar, slice, and serve.

Tips / Storage / FAQs

Tips

• For an extra touch, add white chocolate chips or chopped walnuts to the batter
• Use high-quality molasses for deeper flavor
• Don’t overmix the batter to keep the texture dense and chewy

Storage

• Store in an airtight container at room temperature for up to 4 days
• Freeze tightly wrapped brownies for up to 2 months

FAQs

• Can I double the recipe? Yes. Use a 9×13 pan and adjust the baking time accordingly.
• Can I substitute blackstrap molasses? It’s not recommended—blackstrap is more bitter and intense. Use regular unsulfured molasses for best results.
• Can I make them gluten-free? Yes, use a 1:1 gluten-free flour blend.

Final Thoughts

These Gingerbread Brownies strike the perfect balance between bold holiday spice and soft, chewy comfort. Whether you’re baking for a party or treating yourself, this easy recipe will satisfy your seasonal cravings without the fuss of traditional rolled cookies. Keep a batch on hand all winter long—you won’t regret it.

The Goods

Gingerbread Brownies

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Gingerbread Brownies are rich, dense, and perfectly spiced with ginger, cinnamon, and molasses. A holiday dessert favorite ready in just 40 minutes.

Course Dessert

Cuisine American

Recipes

• 1 cup 2 sticks / 227 g unsalted butter, melted
• 1½ cups 300 g light brown sugar, packed
• 2 large eggs room temperature
• 2 tablespoons molasses
• 1 teaspoon vanilla extract
• 2½ cups 312.5 g all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• Confectioners’ sugar for dusting

Instructions

Preheat Oven:

• Preheat your oven to 350°F. Line a 9×9-inch baking dish with parchment paper and set aside.

Mix Wet Ingredients:

• In a large mixing bowl, stir together the melted butter and brown sugar until well combined. Add the eggs, molasses, and vanilla extract; mix until smooth.

Combine Dry Ingredients:

• In a separate medium bowl, whisk together the flour, ginger, cinnamon, baking powder, and salt.

Make the Batter:

• Gradually add the dry ingredients to the wet mixture, stirring just until no dry flour remains.

Bake:

• Spread the batter evenly into the prepared baking dish. Bake for 30–35 minutes (25–30 minutes for a 9×13-inch pan), or until the edges are set and the center no longer jiggles.

Cool & Serve:

• Let the brownies cool completely in the pan. Once cooled, dust with confectioners’ sugar, slice, and serve.

Notes

For an extra touch, add white chocolate chips or chopped walnuts to the batter

Use high-quality molasses for deeper flavor

Don’t overmix the batter to keep the texture dense and chewy